醇处理和热处理对樟树籽仁蛋白风味的影响

孙旦 | 姜秋水 | 叶德宏 | 陈璐 | 刘轩
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醇处理和热处理对樟树籽仁蛋白风味的影响
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期刊介绍: China Oils and Fats is an authoritative scientific journal in China's oils and fats industry, the journal of the Oils and Fats Branch of the China Cereals and Oils Association, and an industry journal with great influence in China's food and agricultural product processing fields. China Oils and Fats records and witnesses the development of China's oils and fats industry over the past 40 years, and has played an important role in the development and technological progress of China's oils and fats industry. It enjoys a high reputation in the industry as "one book of China Oils and Fats covers the whole picture of China's oils and fats". It is a scientific journal in the field of grains, oils and food that covers a wide range of enterprises, has great influence, and has good publicity effects.
期刊最新文献
油茶蒲黄酮的制备及组分鉴定 漆酶降解花生饼中黄曲霉毒素B1的工艺优化及分子对接分析 辣木籽醒酒肽的酶解制备工艺优化 山桐子鲜果中油脂的提取工艺优化及品质分析 醇处理和热处理对樟树籽仁蛋白风味的影响
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